Nourish
Chicken with Asparagus & Sun-dried Tomatoes
This recipe was a huge hit the first time barre3 and Replenish PDX joined forces for a detox. It’s become a team favorite, easy and flavorful and we couldn’t wait to share it with you.
Tip: If asparagus is hard to find in your region, substitute fresh green beans.
CHICKEN WITH ASPARAGUS AND SUN-DRIED TOMATOES
Serves 2 (with leftovers for 1 lunch)
INGREDIENTS:
2/3 lb boneless, skinless free-range organic chicken breasts, cut into small chunks
1 tablespoon olive oil
1/2 onion, chopped
4 garlic cloves, minced
1 bunch asparagus, tough ends snapped off and cut into 1-inch pieces
10 crimini mushrooms, trimmed, wiped and cut into quarters
2 tablespoons sun-dried tomatoes in oil, cut into small pieces
Sea salt and freshly ground pepper to season
PREPARATION:
1. Heat a large skillet over medium-high heat. Add olive oil, chicken and onion to pan and cook until chicken begins to brown.
2. Add garlic cloves and mushrooms, and cook a few minutes more. Add asparagus and sun-dried tomatoes, and cook until asparagus is bright green but not smooshy. Crack some freshly ground pepper over the top and let each person add sea salt if needed.
3. Remember to pack some of the leftovers for your lunch tomorrow.
Thanks to Julia Sarver who contributed the recipe to Replenish PDX for the program.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
This recipe was a huge hit the first time barre3 and Replenish PDX joined forces for a detox. It’s become a team favorite, easy and flavorful and we couldn’t wait to share it with you.
Tip: If asparagus is hard to find in your region, substitute fresh green beans.
CHICKEN WITH ASPARAGUS AND SUN-DRIED TOMATOES
Serves 2 (with leftovers for 1 lunch)
INGREDIENTS:
2/3 lb boneless, skinless free-range organic chicken breasts, cut into small chunks
1 tablespoon olive oil
1/2 onion, chopped
4 garlic cloves, minced
1 bunch asparagus, tough ends snapped off and cut into 1-inch pieces
10 crimini mushrooms, trimmed, wiped and cut into quarters
2 tablespoons sun-dried tomatoes in oil, cut into small pieces
Sea salt and freshly ground pepper to season
PREPARATION:
1. Heat a large skillet over medium-high heat. Add olive oil, chicken and onion to pan and cook until chicken begins to brown.
2. Add garlic cloves and mushrooms, and cook a few minutes more. Add asparagus and sun-dried tomatoes, and cook until asparagus is bright green but not smooshy. Crack some freshly ground pepper over the top and let each person add sea salt if needed.
3. Remember to pack some of the leftovers for your lunch tomorrow.
Thanks to Julia Sarver who contributed the recipe to Replenish PDX for the program.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
